I heard somewhere recently that Shui Xian (a Wuyi yancha) comes from the same place as Dancong, with Shui Xian being the lowest grade produced and the Dancong being the best produced. Is that correct, or are they from completely different places?

I have found very little (none, actually) reference to Guan Yin Wong, a high mountain Oolong that is considered a 'step up' from Tie Guan Yin in Guangxi where I hang. I've tasted it and it's almost like a cross between Tie Guan Yin and a green tea.

Am I the only person who has experienced this tea? Thanks for the input.

Rishi's Qi Lan is awesome, but thats the only oolong I get from them. Jing's tea shop has a good selection, you might try them. I recently got a bunch of samples from Aura teas and have enjoyed every one. You can start out with adagios too. I recommend the Wuyi Ensemble, Pouchong, and one from Taiwan, go for the #40.